Seafood Chowder

We're cooking Seafood Chowder with Newport Restaurant Group and Chef Jonathan Cambra.

Yield 4pp

Ingredients:
Roasted scallop, shrimp, mussels, onion, potato, fennel, parsley, saffron nage
4 Jumbo sea scallops, side mussel removed
4 large white shrimp, peeled, deveined
12 mussels, cleaned, beard removed
1 cup clam juice
.5 cup white wine
2 large Yukon potatoes, peeled, _” diced, par cooked
1 cup julienne fennel
1 large white onion, julienne
2 T chopped fresh parsley
1 t chopped fresh garlic
3 T Olive oil

Method:
1. In a pan with hot oil sear scallops (season w/ salt and pepper) both sides until golden brown, set aside
2. In a sauce pot, add oil, when hot add onion, fennel, garlic sauté 2 to 3 minutes
3. Deglaze with wine and clam juice
4. Add par cooked potatoes
5. Add shrimp, mussels, cover and cook until seafood is cooked through and mussels have opened, 4 to 5 minutes, add cooked scallops
6. Add 2 cups of finished nage
7. season to taste with salt and pepper
8. Serve hot with toasted or fresh bread

Saffron Nage

1cup leeks, washed, chopped
2 cups white wine
_ cup pernod
.5 gallon fish stock or clam juice
1 t Saffron
.5 qt heavy cream
2 T olive oil
Sachet (2 sprigs of thyme, 3 pepper corn, 1 bay leaf)

1. Sweat leeks in olive oil until tender- no color!
2. Deglaze with wine and pernod, and reduce by _
3. Add fish stock and reduce by _
4. Add a teaspoon of saffron
5. Add heavy cream, and simmer for 5 or so minutes
6. Season with Kosher salt and white pepper
7. Remove from heat and strain, set aside to finish chowder